Best wings I've ever had were at the old Tap House in Euclid. Wright Place ... also excellent. As is Wing Stop. Had one of those right by me when I lived in Mentor, but not any longer. Agreed on the fries.

No good wings out by where I live now. I've actually switched over to the boneless wings when I order them now.

"It's like dating a woman who hates you so much she will never break up with you, even if you burn down the house every single autumn." ~ Chuck Klosterman on Browns fans relationship with the Browns

Woody's on the west side, not the largest selection of flavors but the flavors they have coupled with the size makes them tough to beat. Lots of places today have very good wings. Wings are now something that have defied the laws of economics as we know them. They should be like $2.50 a dozen.

Criminals in this town used to believe in things...honor, respect."I heard your dog is sick, so bought you this shovel"

FUDU wrote: Lots of places today have very good wings. Wings are now something that have defied the laws of economics as we know them. They should be like $2.50 a dozen.

Totally agree with the outrageous prices of wings these days. I like Roman's wings in Madison but taking out a mortgage payment to ingest the wholesome goodness just doesn't seem fair. Peeker, where in Madison do y ou get them from??????????

"It's all about winning for me, and I think the Cavs are committed to doing that," he said. "But at the same time I've given myself options to this point, and like I said before, me and my team, we have a game plan that we're going to execute, and we'll see what we get."

FUDU wrote: Lots of places today have very good wings. Wings are now something that have defied the laws of economics as we know them. They should be like $2.50 a dozen.

Totally agree with the outrageous prices of wings these days. I like Roman's wings in Madison but taking out a mortgage payment to ingest the wholesome goodness just doesn't seem fair. Peeker, where in Madison do y ou get them from??????????

Used to love Roman's and taste wise they are excellent, but my problem is with their size consistency...sometimes you order them and they are like embryos

99% of the time I make mine at home and use BW3 spicy garlic and also the Quaker Steak sauces, BBQ and Ranch mostly.Wright Place is solid, garlic parm are out of this world.I prefer to make my own so when they aren't as crispy as I like I have nobody to blame but myself.Now I'm f-ing hungry.

FUDU wrote: Lots of places today have very good wings. Wings are now something that have defied the laws of economics as we know them. They should be like $2.50 a dozen.

Totally agree with the outrageous prices of wings these days. I like Roman's wings in Madison but taking out a mortgage payment to ingest the wholesome goodness just doesn't seem fair. Peeker, where in Madison do y ou get them from??????????

Romans has gotten worse since I moved in in '99. I make my own or head toward fairgrounds road and Painesville.

Peeker643 wrote:Romans has gotten worse since I moved in in '99. I make my own or head toward fairgrounds road and Painesville.

What establishment?

"It's all about winning for me, and I think the Cavs are committed to doing that," he said. "But at the same time I've given myself options to this point, and like I said before, me and my team, we have a game plan that we're going to execute, and we'll see what we get."

Peeker643 wrote:Romans has gotten worse since I moved in in '99. I make my own or head toward fairgrounds road and Painesville.

What establishment?

Good grief, I hope it's not Katie's Pub????

No. My tetanus is out of date. I ain't going in there. It's the joint just east of Giant Eagle on Rt20 before you cross over 44. I think it's actually called 'Wings'. Not bad. Not Wright Place but not bad.

Peeker643 wrote:Romans has gotten worse since I moved in in '99. I make my own or head toward fairgrounds road and Painesville.

What establishment?

Good grief, I hope it's not Katie's Pub????

No. My tetanus is out of date. I ain't going in there. It's the joint just east of Giant Eagle on Rt20 before you cross over 44. I think it's actually called 'Wings'. Not bad. Not Wright Place but not bad.

Oh yeah, just saw that place last month while at GE...I didn't even know they tore down the old Pizza Hut? Hafta try it sometime

From my experience, the Winking Lizard wings are tough to beat for their meaty-ness and the consistency, and the Carribbean and Spicy Garlic are pretty darn good.

I have to agree with wabo on the wings at the Wright Place.

It seems that there are a few of you guys that make your own wings. Do you have any suggestions on making them? Where do you usually get the wings? How do you cook them? Do you fry them? Bake them? Both? Whenever I fry them, they always come out a little too crispy and actually fall apart when I "spin" them in a container.

Any help would be greatly appreciated, because I am hankering for some wings now.....

From my experience, the Winking Lizard wings are tough to beat for their meaty-ness and the consistency, and the Carribbean and Spicy Garlic are pretty darn good.

I have to agree with wabo on the wings at the Wright Place.

It seems that there are a few of you guys that make your own wings. Do you have any suggestions on making them? Where do you usually get the wings? How do you cook them? Do you fry them? Bake them? Both? Whenever I fry them, they always come out a little too crispy and actually fall apart when I "spin" them in a container.

Any help would be greatly appreciated, because I am hankering for some wings now.....

seriously, when Hoosters was open in the Flats we used to golf and have lunch down there every Monday. I became addicted to them.

Not that I complained about the scenery

Galley Boys are slop on top of a so-so burger and a bun you coulde get from a Covneninet food mart generic pack. They the Antoine Joubert of burgers; soft, sloppy, oozing grease and cheap sauce and extremely overrated by a biased fan base. Proof that if you throw enough cheap sauce shit on a burger you still can't overcome the lame burger. -JB

CohibaTC wrote:It seems that there are a few of you guys that make your own wings. Do you have any suggestions on making them? Where do you usually get the wings? How do you cook them? Do you fry them? Bake them? Both? Whenever I fry them, they always come out a little too crispy and actually fall apart when I "spin" them in a container.

Any help would be greatly appreciated, because I am hankering for some wings now.....

I'm sure everybody makes their's differently, but this always works for us:

1. Make sure wings are defrosted....wipe dry with paper towels and keep them coated in Sea or Kosher salt overnight in the fridge (it draws out the water)

Pup wrote:Mr Blanks. Is that really the best waitress picture you could find of that joint?

best one I could find, here at work, that included both waitress AND wings.

Sadly she was a reflection of the first shift waitresses they had in the Flats. They took a literal interpretation of the word FLATs

Galley Boys are slop on top of a so-so burger and a bun you coulde get from a Covneninet food mart generic pack. They the Antoine Joubert of burgers; soft, sloppy, oozing grease and cheap sauce and extremely overrated by a biased fan base. Proof that if you throw enough cheap sauce shit on a burger you still can't overcome the lame burger. -JB

Any of you guys mind sharing your homemade chicken wing recipes? Of course there is the franks red hot, vinegar garlic, and butter which NEVER dissapoints. I make my own version of Louisana Lickers with Devil Chayenne hot sauce, ketchup, vinegar, cajun seasoning, pepper, butter, salt, and minced garlic.

4thQtrGlory wrote:Any of you guys mind sharing your homemade chicken wing recipes? Of course there is the franks red hot, vinegar garlic, and butter which NEVER dissapoints. I make my own version of Louisana Lickers with Devil Chayenne hot sauce, ketchup, vinegar, cajun seasoning, pepper, butter, salt, and minced garlic.

Not exactly the greatest cook in the world, but when I do wings at home I first boil them with some of the Tony Chachere's spice/salt in the water. After I take them out, I put them onto a cookie sheet and then bake them. I take the wings out of the oven, put them into a homemade sauce (crystal's hot sauce, honey, sugar, and butter) and then back into the oven for a few more minutes.

"It's all about winning for me, and I think the Cavs are committed to doing that," he said. "But at the same time I've given myself options to this point, and like I said before, me and my team, we have a game plan that we're going to execute, and we'll see what we get."

Let wings defrost over night in salt water.Make a medley of flour, eggs, and buttermilk.Throw in the basket. Not too many at a time though.Use peanut oil.Fry for about 10 minutes.Dip in sauce of your choice or the Tymaster SpecialFranks Red Hot.Old Bay.BUTTER, real butter.Honey!Some garlic and some vinegar.

1 mile south of the 90 spur on 271S. Tuesday of last week. Coyote standing right on the side of the road. I mean, right there at Wilson Mills nearly. Unheard of even a couple years ago. Now those mangy fucking game killers are everywhere.

Hey guys, need some help. Im planning on making wings this weekend, but i dont have a grill until next week so im going to just bake them. i want them to be tender and juicy (fall off the bone) but with a little bit of a crisp. Im going to use a Louisana Licker sauce, and want the outside of the skin to have a little bit of a crisp but not burnt. I just dont want the skin to be really chewy to where it looks raw. I know i can broil them, but i didnt know what the best method would be. Pan searing in vegetable oil sounds ok too, but i would need a breading. I dont want the breading being too thick.. Basically, i want the texture to be like BW3/Quaker Steak wings. Can you guys help a brother out?

4thQtrGlory wrote:Hey guys, need some help. Im planning on making wings this weekend, but i dont have a grill until next week so im going to just bake them. i want them to be tender and juicy (fall off the bone) but with a little bit of a crisp. Im going to use a Louisana Licker sauce, and want the outside of the skin to have a little bit of a crisp but not burnt. I just dont want the skin to be really chewy to where it looks raw. I know i can broil them, but i didnt know what the best method would be. Pan searing in vegetable oil sounds ok too, but i would need a breading. I dont want the breading being too thick.. Basically, i want the texture to be like BW3/Quaker Steak wings. Can you guys help a brother out?

I saw an episode of Good Eats where Alton Brown did them with out frying. I have used a lot of his recipes and while a lot of things are overly complex and time consuming they usually produce superb results.

I know the picture of Corky will come out after this post, but baking them isn't all that bad. I boil them prior to putting them in the oven and they end up just fine.

"It's all about winning for me, and I think the Cavs are committed to doing that," he said. "But at the same time I've given myself options to this point, and like I said before, me and my team, we have a game plan that we're going to execute, and we'll see what we get."

4thQtrGlory wrote:Hey guys, need some help. Im planning on making wings this weekend, but i dont have a grill until next week so im going to just bake them. i want them to be tender and juicy (fall off the bone) but with a little bit of a crisp. Im going to use a Louisana Licker sauce, and want the outside of the skin to have a little bit of a crisp but not burnt. I just dont want the skin to be really chewy to where it looks raw. I know i can broil them, but i didnt know what the best method would be. Pan searing in vegetable oil sounds ok too, but i would need a breading. I dont want the breading being too thick.. Basically, i want the texture to be like BW3/Quaker Steak wings. Can you guys help a brother out?

I saw an episode of Good Eats where Alton Brown did them with out frying. I have used a lot of his recipes and while a lot of things are overly complex and time consuming they usually produce superb results.

4thQtrGlory wrote:Hey guys, need some help. Im planning on making wings this weekend, but i dont have a grill until next week so im going to just bake them. i want them to be tender and juicy (fall off the bone) but with a little bit of a crisp. Im going to use a Louisana Licker sauce, and want the outside of the skin to have a little bit of a crisp but not burnt. I just dont want the skin to be really chewy to where it looks raw. I know i can broil them, but i didnt know what the best method would be. Pan searing in vegetable oil sounds ok too, but i would need a breading. I dont want the breading being too thick.. Basically, i want the texture to be like BW3/Quaker Steak wings. Can you guys help a brother out?

I saw an episode of Good Eats where Alton Brown did them with out frying. I have used a lot of his recipes and while a lot of things are overly complex and time consuming they usually produce superb results.

I see a lot of guys liking the Parmesian Garlic wings. I was at an all-you-can-eat wing dinner at a local wingery a while back. I musta had 24 BBQ wings and a dozen mild buffalo wings. In the middle of all that, I asked the waitress for her recommendation for something a little different. She said Parm Garlic. So I tried a half dozen. I thought they were good, but I preferred my traditional wings.

However, later that evening, they kept sneaking back up on me. I mean, even a closed-mouthed tiny-mini-burp cleared out a room. Pretty potent stuff. That evening, it was a blizzard in the dead of winter and I had my car windows cracked open.

And speaking of after-effects. When you get the 5-alarm fire wings, I'll be darned if they don't burn just as bad (or worse) coming out as they did going down. Ugh.

No matter the flavor, I like them very meaty. A little crisp on the outside (many are not). Juicy on the inside. And dripping in sauce.

"The nose of the bulldog has been slanted backwards so that he can breathe without letting go." -- Winston Churchill

I also like Quaker Steak and some of the flavors at Cleats, but nothing compares to the Rush.

The bump of this thread just inspired a hankering for wings at Rush Inn that will not ebb until fully satisfied. Thanks a lot.

Rush Inn is on Detroit Rd. in Lakewood- across from Beck Center, but I do believe I spotted a new Rush Inn out there in Avon neer Petitti's nursary. Does that make it a ... chain, or just a satellite office?